How to keep fruits with vegetables from your garden fresh for weeks or months? We have gathered useful recommendations and tips for you to help you succeed in creating the right conditions for storing your crops.
How to store vegetables
In no case do not use the refrigerator for storing potatoes, otherwise the starch in its composition will turn into sugar, and the vegetable itself will acquire a sweet taste. Brush off the remnants of the soil from the fruit and place them in a dark, cool place where the temperature is kept at around 4-5 ° С. It is best to store potatoes in the basement, in the inaccessible to light zone, using plastic boxes lined with a layer of wet sand.
Unlike other vegetables, potatoes need a little more heat, so the containers with them should be located higher level.
Do not store with apples in one container, as the fruit produces ethylene gas, which accelerates the process of spoiling potatoes.
Garlic and onion
Neither garlic, nor onions (not shallots) are also stored in the refrigerator. They need a cool, dry place with good ventilation and a temperature of 5-8 ° C. Mesh bags that deliver a batch of vegetables to the store are ideal (they breathe perfectly). If you do not have a special bag, take a regular bowl. Place the garlic in it and store in the pantry. You can also use the bag, just make sure that it has enough ventilation holes.
A couple of interesting facts to note:
- potatoes emit moisture, which accelerates the onion rot, so do not keep them close,
- green onions and shallots can be kept in the fridge,
- garlic can be prepared garlic powder, which serves as an excellent seasoning.
Want to stop crying when you cut a bow? Cool it for half an hour before separating the outer layers. Cut off the root last, as it causes the tears the most.
How to store beets, carrots and parsnips
Carrots, parsnips, beets and other root crops should be well cleaned from the ground and stored in a cool, dark place (for example, a cellar). If you cut off the tops of the leaves, the vegetables will remain fresh much longer.
Carrots and other root vegetables are well stored in layers in boxes of sand or peat. Keep them in the lowest tier of your basement, it’s the coldest place.
If you have surplus beets, cook borscht from it and freeze. To get a richer color, add a little vinegar. Beets will be easy to grate, if it is pre-boil.
Hot pepper is dried in the old fashioned way on a string. Arrange it so that the pods do not touch each other. In this way, you will ensure good air circulation and the peppers will dry properly.
Tomatoes are stored at room temperature away from direct sunlight. Any unheated room or a ventilated cellar will do. If the vegetables are still green, put them in a shallow box, separating each fruit with paper, then they will ripen. At a temperature of 12 degrees, this process will take about 26 days. If you raise to 20 ° C, it will take only two weeks. Never store tomatoes in the fridge if you want to keep their original, refreshing taste.
Salad is not stored for a long time, it is a perishable product. This is the only vegetable that we recommend to rinse and dry before refrigerating. Usually the products are washed immediately before cooking. As a result of exposure to water, the natural protective coating that prevents the formation of mold is destroyed.
Rinse the lettuce leaves with cold water and dry on a kitchen towel (unless there is a special centrifuge for drying the herbs). After that, remove the lettuce in a plastic container with vents.
If you are collecting lettuce from the garden, then do it only in the morning. Otherwise, it will quickly wither.
Squashes do not like the cold as root vegetables. They should be stored at a temperature of 10 to 18 degrees. If the room is colder, they will deteriorate, and if it is warmer, they will become stiff and fibrous. You can put zucchini under the bed in your bedroom, but on condition that the room will always be cool.
The best way to store apples
Apples can be placed in a refrigerator for short-term storage. Put them in a fruit drawer and cover with a wet towel.
Never leave apples in a bowl on the kitchen table unless you are going to eat them soon. Already at a temperature of +10 degrees the fruits ripen 4 times faster than at zero. And if the room will be more than 20 ° C, the fruit will become overripe in a matter of days.
For long-term preservation, fill apples with plastic bags and put them in plastic boxes. The thermometer should be maintained at zero, then the fruits will not lose their properties and will not deteriorate within six months. If you do not have a special cellar for root vegetables, then it is also possible to achieve similar conditions. To do this, place a double cardboard box with apples in a cold hallway or in the basement.
If the apples freeze, then when they thaw, they will release the juice. Make sure that the temperature does not fall below zero.
Never wash berries, if you are not going to eat them right away, water removes a thin protective epidermal layer from the peel. Unfortunately, long-term storage of this perishable product will not work. However, if necessary, wrap the berries in a paper towel and place them in a tight-fitting container. Clean in a dry cool place, or in the refrigerator for 2-3 days maximum.
Tropical fruits quickly lose their taste in the refrigerator or at low temperature. If possible, store bananas, avocados, citrus fruits, as well as pineapples, watermelons, eggplants, cucumbers, peppers and beans at 10 degrees.
Dill and parsley stand for two weeks, if the stems are immersed in a glass of water and covered with a plastic bag. Most other herbs (and greens) can be stored briefly in the fridge unwashed in tightly closed plastic containers with enough liquid to prevent premature decay. For longer storage, use moisture-proof paper and cellophane.
Storing fresh herbs
Most fresh herbs fade quickly in the fridge. You probably noticed how brown basil or parsley. These leafy herbs (as well as cilantro, mint and dill) are best placed in a glass of cold water, like a bouquet of flowers. Cut the stems and change the water every two days. Just pinch the leaves when you need. This will stimulate even greater growth. You can also dry or freeze the herbs, or preserve in vinegar or use it for pesto sauce.
Dried herbs should not be placed near the stove or in the immediate vicinity of the burners. Heat and steam will quickly make them lose their taste almost completely. As always, choose a dry and cool place.
A few general tips will definitely help you. Remember, frozen rhubarb, sweet corn and green beans do not lose their taste after thawing, so feel free to store them in the freezer.
Cucumbers, beets, cranberries, tomatoes and almost all fruits (especially peaches) are excellent for canning. As one American singer sang on this topic: “My grandmother always keeps a piece of summer in banks”.
What is important to consider
To begin with a small lesson in chemistry. Ethylene is an odorless and colorless gas that helps some fruits ripen. In some fruits it is a lot of it (for example, apples and pears), and in some - it is negligible.
Fruits containing large amounts of ethylene:
They should not be stored with other fruits and vegetables. Unless you want them to be faster.
For example, if you put a banana in a paper bag, it will ripen faster, as ethylene will be in a paper trap. Or you can put an apple or a pear along with a banana.
It is also worth considering the fact that ethylene comes out of a damaged fetus faster. As a result, one cracked apple can make the whole package spoil faster than usual.
What and where to store
After going to the market or to the store you need to put the purchased in the right place. Otherwise, all efforts and money will be wasted.
In the refrigerator are stored:
- Brussels sprouts
- Green bean
- Lima beans
- Leafy vegetables
For storage in the refrigerator, you have three options: store without a bag, in a plastic bag or in a paper bag. A plastic bag holds moisture inside, so it is best not to tighten it tightly or to make several holes.
It is advisable not to wash the vegetables and fruits before sending them to the refrigerator. If you have washed them, dry them well, otherwise mold may appear, which is not very good for other products and your health.
After ripening stored:
Store in water:
You need to store the same way as if you were storing flowers: cut off the tips and put in a glass with a little water.
Store in paper bag:
Do not wash and store in a plastic bag:
- Green onions
Do not wash and store, laying out in one layer:
These berries can not be washed and put a large number in one tray. The berries are very tender, and their skin is also soft. When washing you damage them, the juice flows out and they just sour. If you store them in small trays in a single layer, they will hold much longer.
Stored on the kitchen table:
- A pineapple
Listed vegetables and fruits are not advisable to put in direct sunlight or near a stove. From time to time you need to shift them from place to place, so that the fruit is not lying on the same side for a long time. This is especially true of tomatoes.
Store in a dark cool place:
Not in vain in the villages are so popular cellars. After all, not only pickles and preserves are stored in them all winter, but also potatoes, onions, pumpkins and garlic.
Nothing is stored before storage
Even perfectionists will have to get used to the fact that it is better not to wash the vegetables and fruits before storage.
If the dirt is annoying, it can be wiped with a dry cloth. Otherwise, you risk washing off the protective film that prevents mold and rot.
Fruits and vegetables prefer dryness.
Humidity contributes to mold. It is best to dry the products before storage.
At the bottom of the boxes or containers for storing fruits and vegetables, you can lay paper towels. They will absorb excess moisture and prevent rot.
Some fruits and vegetables are not stored in the refrigerator.
Only at room temperature do Bulgarian peppers, cucumbers and tomatoes are stored. Pepper in the fridge will lose its aroma and elasticity, and cucumbers and tomatoes will turn into an unpleasantly slimy substance.
Any unripe vegetables and fruits are also not stored in the refrigerator. Only after ripening at room temperature can they be put there. Otherwise, they will rot and immature.
Chopped and peeled vegetables retain water
Unusually for a long time you can keep in the refrigerator fresh peeled and chopped radishes, carrots and celery.
However, for storage you need to put them in a container with a small amount of water. It is very convenient for these purposes to use plastic containers for food or regular cans with lids.
Some vegetables and fruits are not stored nearby.
When ripe, some vegetables and fruits are becoming more active than others to release ethylene gas. For example, bananas, apricots, melons, pears, plums, mangoes and tomatoes.
Apples, eggplants, cucumbers, watermelon, potatoes, pumpkin, carrots, broccoli, sensitive to its effects, when they get close to the first group, start overriding and deteriorating. These two groups are best kept away from each other.
Potatoes spoil in the light
Potatoes must not be stored in an open sunny place, it does not just deteriorate in the light, but becomes dangerous.
It is best to place it in a dry and dark place or in wooden, plastic boxes and baskets.
Broccoli and cauliflower adore moisture
The broccoli stalk is stored by placing it in a container with fresh water and covering the inflorescences with a damp towel. Water is regularly changed and the towel is moistened.
Cauliflower is also stored in a wet towel or in a cling film, which has several holes for ventilation.
Vegetables for indoor storage need air flow
Do not keep them in the drawer of the kitchen cabinet or closed basket under the sink. With this storage, they will rot faster than they need.
They are best placed in wooden or plastic boxes with airing in a spacious pantry or in a place where there is air flow.
Grapes will remain fresh in polyethylene.
Soft grapes are generally better not to store, and the hard ones will remain without rot if you wrap them tightly in a plastic bag or cling film and put them in the fridge. So it will remain juicy, supple and fresh.
And it is better not to store grapes in large portions, under the weight it will choke. It is convenient to arrange it in small packages.